Fresh Mango Margarita (easy to learn for beginners)
Overview
After becoming a mother, I realized that I should be an all-rounder. For the sake of the child's smiling face and saying "Mom, you are awesome, hehe," it can also cultivate the child's patience!
Tags
Ingredients
Steps
-
Prepare the raw materials (in order to avoid washing dishes, I prepare all the ingredients first, weigh them in order, and prevent the eggs from being cold and not peeled)
-
After softening 95g of butter, add a pinch of salt and 30g of sugar (if the butter softens at room temperature too slowly, try beating it in the microwave for one and a half minutes, and be careful not to make it thin; the sugar can be less)
-
Use a whisk to beat the butter until it becomes pale
-
Sift in the egg yolk (note that the sieve should be hot, it will become one piece when it is cold; if you find it troublesome and don’t mind the grainy feeling of egg yolk, you can wrap it with gauze and pinch it very finely)
-
Sift in 80g corn flour and then 90g low flour (sift slowly, you can use chopsticks to stir at the beginning, but later you need to knead it into a ball with your hands)
-
Put it in the refrigerator for 15-30 minutes, then divide it into equal parts, and then roll it into small balls (novices don’t mind the size of the equal parts, but try to make it even as possible so as not to affect the baking condition)
-
Cut the mango into small pieces and place it on the top of the ball. Press it down gently to form a cake (be careful not to press it too much. You can press it a little more on the side that is not pressed)
-
Preheat the upper and lower layers of the oven at 150 degrees for 5 minutes, and put it in the oven for 30-40 minutes (the time difference in the oven depends on the weight of the biscuits, so watch carefully at 30 minutes), and then you can taste the fruits of your labor.
